These mini chocolate tarts feature a delicate shortcrust pastry shell filled with a smooth, velvety chocolate ganache. Made in a muffin pan, they’re simple to prepare and perfect for any occasion. To finish, top them with flaky salt, fresh fruits like strawberries, or a dollop of whipped cream for a luxurious touch.
Why You’ll Love This Recipe:
- These tarts are a rich and indulgent treat, with a buttery, melt-in-your-mouth crust and creamy ganache filling.
- They’re easy to make using a muffin pan, eliminating the need for individual tart pans.
- The recipe is highly versatile — you can switch up the filling or toppings to create new flavors!
Tools You’ll Need:
- Electric hand mixer for easy mixing.
- A 3.5″ round scalloped cookie cutter to cut out dough circles.
- Muffin pan, muffin/cupcake liners, and baking weights (or uncooked rice) for blind baking the tart shells.
- Piping bags and a large round piping tip for topping the tarts with whipped cream or other creative finishes.
Ingredients:
- Tart Shell: Unsalted butter, powdered sugar, egg, all-purpose flour, and a pinch of salt.
- Ganache Filling: Dark or semi-sweet chocolate, heavy cream, and vanilla extract.
- Toppings: Whipped cream, fresh strawberries, or your choice of fresh fruits, along with flaky salt for that perfect finish.
How to Make Mini Chocolate Tarts:
- Prepare the Tart Shells:
- Start by mixing the flour and salt in a bowl.
- Cream the softened butter and powdered sugar until fluffy. Add the egg, mixing until well-combined.
- Gradually add the dry ingredients and mix to form a crumbly dough. Press the dough into a disc, wrap it in plastic wrap, and chill for at least 2 hours.
- Roll out the dough, cut into rounds with a cookie cutter, and press into a muffin pan.
- Chill again for 30 minutes before baking with baking weights or rice for about 18-20 minutes until golden brown.
- Make the Ganache:
- Heat the heavy cream until it just begins to simmer. Pour it over the chopped chocolate and let it sit for 3 minutes, then stir until smooth.
- Transfer the ganache to a piping bag and pipe it into the cooled tart shells until about ¾ full.
- Whip the Cream and Assemble:
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Pipe whipped cream onto the tarts and add fresh fruits like strawberries or a sprinkle of flaky salt for an elegant finish.
Storage & Freezing:
- Store in the fridge in an airtight container for up to 5 days. The tarts will soften slightly after the first day, but they’re still delicious.
- For longer storage, freeze the unfilled tarts for up to 1 month. Add fresh fruits after thawing.
Tips for Success:
- Use room temperature butter and eggs for easier dough formation.
- Chill the dough and tart shells before baking to maintain their shape.
- Let the ganache cool before filling the tarts for the best consistency.
These mini chocolate tarts are a perfect dessert to serve at parties, gatherings, or as an indulgent treat for yourself!
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